By Dr. Mohinder Suresh / October 21, 2017

The level of dioxin added to tuna could be harmful and lead to respiratory problems, researchers have warned.

"In the United States, tuna has shown big gains in popularity, and this trend is expected to continue as consumption is projected to increase from 1.5 million tons in 2003 to 2.5 million tons by 2010" write the the Monterey Bay Aquarium researchers in an article published in the Journal of the American Dietetic Association.


The Monterey Bay Aquarium warned in "The Journal of the American Dietetic Association" that tuna can contribute to the development of colic, allergies and digestive problems.

According to a study published in the Journal of the American Dietetic Association, tuna may actually raise the risk of breast cancer. Other studies link tuna to lymphoid cancers and lung cancer.

According to the the Monterey Bay Aquarium, the "first-ever tests of tuna show that they are likely the most dioxin-contaminated substance in the U.S. food supply." Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it leaves. Grimly, the half-life of dioxin is about 7 to 11 years!

These are only some of the dangers that have been linked back to eating tuna. What does this tell us? No. 1, we need to find out where our tuna is coming from. Not all foods are created equal, and sad to say, tuna, instead of helping us, may even harm us.